Calories 465 per portion
Fat 35g (11g sat) per portion

Ingredients

• Salmon fillets 4, each approx. 150g (5oz), skin removed
• Lemon ½, juice only
• Fresh dill 15g (½oz)
• Butter 20g (¾oz)
• Salt and freshly ground black pepper
• Cucumber ½, thinly sliced
• White wine vinegar 2 tbsp
• Caster sugar 1 tsp
• Chives 15g (½oz), finely snipped
• Chopped watercress 2 tbsp, plus sprigs to garnish
• Soft cheese 110g (4oz)
• Light mayonnaise 2 tbsp
• Steamed new potatoes to serve (optional)

Instructions

1. Preheat the oven to 180°C/160°fan/Gas 4. Line a large baking tray with foil.
2. Place the salmon fillets on the foil, drizzle with the lemon juice, sprinkle with a little torn dill, dot with the butter and season with salt and pepper.
3. Enclose the salmon in the foil then bake in the oven for 25-30 minutes or until the fish flakes easily and is even in colour when pressed with a knife.
4. Meanwhile, add the cucumber slices to a bowl with the vinegar, sugar and a little salt and pepper. Reserve a few more dill sprigs for garnish, chop the rest and add half to the cucumber and the remainder to a second bowl. Add half the chives to the cucumber and the rest to the second bowl. Gently toss the cucumber together and set aside.
5. Add the chopped watercress, soft cheese and mayonnaise to the bowl of herbs and stir together until well mixed. Spoon into a serving bowl.
6. Stir the cucumber once more then spoon onto a large shallow platter. Arrange the cooked salmon on top then garnish with the watercress sprigs. Serve with the sauce and new potatoes, if using.

Cook’s tips
Thick cut pieces of smoked cod loin could also be cooked in the same way in the foil then served with the sauce on a bed of stir-fried or microwaved spinach.

Calories 356 per portion
Fat 25g (14g sat) per portion
Suitable for vegetarians

Ingredients

• Ready-rolled puff pastry 320g pack
• Icing sugar 50g (2oz), plus 1 tbsp, plus extra to dust
• Mascarpone 250g (9oz)
• Fromage frais 200g (7oz)
• Lemon 1, grated zest and juice
• Strawberries 450g (1lb)
• Caster sugar 25g (1oz)

Instructions

1. Preheat the oven to 220°C/200°fan/Gas 7. Lightly grease a baking sheet.
2. Roll out the pastry to about 36 x 23cm (14 x 9in), then sprinkle with 1 tablespoon of icing sugar. Cut into 16 equal-size rectangles. Place on the baking sheet and bake for 10-15 minutes until risen and golden. Cut into two lengthways and leave to cool.
3. Mix together the mascarpone, fromage frais, 50g (2oz) icing sugar and the lemon zest. Chop one third of the strawberries and stir into the mascarpone.
4. Put the remaining strawberries in a food processor with the caster sugar and lemon juice and whizz to a purée, then sieve.
5. Sandwich four pastries with three layers of the mascarpone mixture. Repeat to make eight puffs. Drizzle each serving plate with the strawberry coulis, add a strawberry puff, dust with icing sugar and serve immediately.

Cook’s tips
Vary the fruits depending on what’s in season; autumn blackberries with a little chopped fresh mint, or forced rhubarb mixed with frozen strawberries in early spring.